Salmon with Nectarine Salsa

Servings: 4 | Preparation time: 20 minutes | Grilling time: 8 to 11 minutes

Ingredients

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  • 4 salmon fillets (with skin), each 6 to 8 ounces and about 1 inch thick;
  • 1 tablespoon fresh lime juice;
  • ¼ teaspoon crushed red pepper flakes;
  • ½ teaspoon kosher salt;

Salsa

  • 2 nectarines, about 1 pound total, cut into ½-inch dice;
  • ½ cup ¼-inch-diced red bell pepper;
  • ¼ cup ¼-inch-diced red onion;
  • ¼ cup finely chopped fresh chervil leaves;
  • 1 jalapeño chile pepper, seeded and finely diced;
  • 2 tablespoons finely chopped fresh mint leaves;
  • 1 tablespoon honey;
  • ¼ teaspoon kosher salt;
  • ¼ teaspoon crushed red pepper flakes;

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Instructions

  1. In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.
  2. Prepare the grill for direct cooking over high heat (450° to 550°F).
  3. Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil.
  4. Brush the cooking grates clean. Grill the salmon, flesh side down, over direct high heat, with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates. Serve warm with the salsa.

Bon appetit!

 

[Recipe source: Weber’s Way to Grill™ by Jamie Purviance]

Simple Salmon

Servings: 6 | Preparation time: 5 minutes | Marinating time: 15 to 30 minutes | Grilling time: 10 to 12 minutes

Ingredients

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  • 6 salmon fillets (with skin), each 6 to 8 ounces and 1 inch thick;

Marinade

  • ¼ cup extra-virgin olive oil;
  • ¼ cup soy sauce;
  • ¼ cup Dijon mustard;
  • 3 tablespoons prepared horseradish;
  • 2 tablespoons packed golden brown sugar;
  • 1 teaspoon rice vinegar;

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Instructions

  1. In a medium bowl whisk the marinade ingredients until smooth. Pour ⅓ cup of the marinade into a small bowl and set aside.
  2. Place the fillets in a large, resealable plastic bag and pour in the marinade from the medium bowl. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes.
  3. Prepare the grill for indirect cooking over high heat (450° to 550°F).
  4. Remove the fillets from the bag and discard the marinade. Brush the cooking grates clean. Grill the fillets, skin side down, over indirect high heat, with the lid closed, until opaque throughout, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the ⅓ cup reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.

Bon appetit!

 

[Recipe source: Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae]

Salmon Burgers with Citrus Herb Sauce

Servings: 4 | Preparation time: 20 minutes | Refrigeration time: 1 hour | Grilling time: 6 to 8 minutes

Ingredients

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  • Extra-virgin olive oil;
  • 4 hamburger buns, split;
  • 2 yellow heirloom tomatoes or red garden tomatoes, each cut into 4 slices;
  • 4 leaves butter lettuce;

Patties

  • 1 skinless salmon fillet, about 1 pound, pin bones removed, cut into 1-inch pieces;
  • ¾ cup panko bread crumbs;
  • ¼ cup mayonnaise;
  • 2 tablespoons finely chopped fresh cilantro leaves;
  • 3 tablespoons finely chopped shallot;
  • Kosher salt;
  • Freshly ground black pepper;

Sauce

  • 2 tablespoons finely chopped fresh cilantro leaves;
  • 1½ tablespoons capers, drained and finely chopped;
  • 2 tablespoons finely chopped fresh basil leaves;
  • Freshly grated zest of 1 orange;
  • 1 tablespoon fresh lemon juice;

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Instructions

  1. In a food processor pulse the salmon pieces five to ten times until coarsely chopped (but not finely chopped). Transfer the salmon to a large bowl. Add the remaining patty ingredients, including ½ teaspoon salt and ¼ teaspoon pepper, and stir gently to combine. With wet hands, form four patties of equal size, each about ¾ inch thick. Arrange the patties on a platter, cover with plastic wrap, and refrigerate for 1 hour.
  2. In a medium bowl mix the sauce ingredients, including ¼ cup oil, and season with salt and pepper.
  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  4. Brush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over direct medium heat, with the lid closed, until nicely browned, 6 to 8 minutes, carefully turning once. During the last minute of grilling time, toast the buns, cut side down, over direct heat.
  5. Build each burger on a toasted bun with lettuce, a patty, tomato slices, and sauce. Serve warm.

Bon appetit!

 

[Recipe source: Jamie Purviance, weber.com]

Shrimp Kabobs in Ginger Marinade

Servings: 6 | Preparation time: 20 minutes | Marinating time: about 1 hour | Grilling time: 4 to 6 minutes | Special equipment: metal or bamboo skewers (if using bamboo, soak in water for at least 3o minutes)

Ingredients

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  • 2 pounds large shrimp (21/30 count), peeled and deveined;
  • 1 large red bell pepper, cut into 1-inch pieces and blanched;
  • 1 bunch scallions, cut into 1-inch lengths (white and light green parts only);

Marinade

  • ¼ cup extra-virgin olive oil;
  • ¼ cup rice vinegar;
  • ½ cup fresh lime juice;
  • 2 tablespoons packed brown sugar;
  • 2 tablespoons minced ginger;
  • 1 tablespoon toasted sesame oil;
  • 1 garlic clove, minced;
  • 1 tablespoon chopped fresh cilantro leaves;

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Instructions

  1. In a large bowl whisk the marinade ingredients. Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for about 1 hour.
  2. Remove the shrimp from the bowl and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for one full minute. Remove from the heat.
  3. Prepare the grill for direct cooking over high heat (450° to 550°F).
  4. Thread the shrimp, scallions, and peppers alternately on skewers. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, until the shrimp are slightly firm on the surface and opaque in the center, about 4 minutes, turning once or twice and basting with the reserved marinade. Serve warm over rice or Chinese noodles, if desired.

Bon appetit!

 

[Recipe source: weber.com]